{"id":4127,"date":"2024-08-29T13:15:25","date_gmt":"2024-08-29T13:15:25","guid":{"rendered":"https:\/\/leaderostraskane.se\/?post_type=projekt&p=4127"},"modified":"2026-08-19T11:08:12","modified_gmt":"2026-08-19T09:08:12","slug":"havsalger","status":"publish","type":"projekt","link":"https:\/\/leaderostraskane.se\/en\/projekt\/havsalger\/","title":{"rendered":"Seaweed on the plate"},"content":{"rendered":"

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Havsalger p\u00e5 tallriken<\/h1>\n

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Ingress<\/p>\n<\/blockquote>\n

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Fr\u00e5n hav till tallrik \u2013 projektet som vill g\u00f6ra svenska alger till framtidens mat<\/p>\n<\/blockquote>\n

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Om projektet<\/h2>\n

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Svenska havsalger \u00e4r en n\u00e4ringsrik och h\u00e5llbar r\u00e5vara \u2013 men fortfarande ganska ovanlig i v\u00e5ra k\u00f6k. I projektet \u201dHavsalger p\u00e5 tallriken\u201d utvecklas nu kunskap och inspiration f\u00f6r att fler ska b\u00f6rja anv\u00e4nda alger i matlagningen.<\/p>\n

Med st\u00f6d fr\u00e5n Leader tas en digital kunskapsplattform fram med recept, fakta och utbildningsmaterial om hur svenska alger kan anv\u00e4ndas i allt fr\u00e5n sallader och varmr\u00e4tter till bakverk. Tanken \u00e4r att s\u00e4nka tr\u00f6skeln f\u00f6r b\u00e5de nyb\u00f6rjare och professionella k\u00f6k att b\u00f6rja laga mat med havets gr\u00f6dor.<\/p>\n

En viktig m\u00e5lgrupp \u00e4r offentliga k\u00f6k. Varje dag serveras miljontals m\u00e5ltider i skolor, f\u00f6rskolor, sjukhus och \u00e4ldreboenden och h\u00e4r finns stor potential att introducera nya h\u00e5llbara r\u00e5varor.<\/p>\n

Projektet sker i samverkan med akt\u00f6rer inom forskning, odling och utveckling av marina livsmedel. Genom studiebes\u00f6k, utbildningar och workshops byggs kunskap som kan spridas vidare via plattformen.<\/p>\n

M\u00e5let \u00e4r att \u00f6ka efterfr\u00e5gan p\u00e5 svenska alger och samtidigt bidra till ett mer h\u00e5llbart matsystem. Nu skapas nya m\u00f6jligheter att ta tillvara p\u00e5 havets resurser \u2013 och ge framtidens mat en tydligare bl\u00e5 pr\u00e4gel.<\/p>\n

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Filmen om projektet<\/p>\n

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F\u00f6lj med n\u00e4r Frida Hejdedal och Anna Hennix, personerna bakom leaderprojektet \u201dHavsalger p\u00e5 tallriken\u201d, samlar t\u00e5ng och alger, tillagar r\u00e5varorna fr\u00e5n havet och bjuder p\u00e5 en gemensam m\u00e5ltid. Filmen spelades in en bl\u00e5sig dag i slutet av april 2026 vid V\u00e5rhallen, strax utanf\u00f6r Simrishamn.<\/p>\n

Inspelningen v\u00e4ckte nyfikenhet bland platsens \u00f6vriga bes\u00f6kare, och m\u00e5ltiden imponerade med sina smaker, konsistenser och vackra uppl\u00e4ggningar. Filmen skildrar v\u00e4gen fr\u00e5n hav till tallrik \u2013 och m\u00f6tet mellan natur, matlagning, nyfikenhet och gemenskap.<\/p>\n

Bakom filmen st\u00e5r Mayar Qaddoori<\/a>, Josefine Rosenqvist<\/a> och Milad Miri<\/a>, elever vid Glokala folkh\u00f6gskolan<\/a> i Malm\u00f6.<\/p>\n

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Projektet i korthet<\/p>\n

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I filmen beskrivs projektets syfte, aktiviteter och f\u00f6rv\u00e4ntade resultat och m\u00e5l.<\/p>\n

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Pesto p\u00e5 R\u00f6rhinna<\/a><\/p>\n

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Pizzasallad med sockert\u00e5ng & oregano<\/a><\/p>\n

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Cookies med sockert\u00e5ng & choklad<\/a><\/p>\n

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Projektfakta<\/p>\n

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Journalnummer
<\/strong>2023-1868<\/p>\n

Projektnamn i ans\u00f6kan
<\/strong>Havsalger p\u00e5 tallriken<\/p>\n

Projekt\u00e4gare
<\/strong>G\u00e5rd Bigarr\u00e5 Sn\u00e5restad AB<\/a><\/p>\n

Projektperiod
<\/strong>2024 \u2013 2026<\/p>\n

Projekttyp
<\/strong>Projektst\u00f6d till f\u00f6retag<\/p>\n

Insatsomr\u00e5de
<\/strong>Gr\u00f6n transformation<\/p>\n

Samarbetspartners
<\/strong>Marint centrum Simrishamn<\/a>
Kivik T\u00e5ng<\/a>
Souto Ocean Culture AB<\/a><\/p>\n

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Kontakt & information<\/p>\n

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Projektledare
<\/strong>Frida Hejdedal<\/a><\/p>\n

Webb och sociala medier
<\/strong>Webbplats<\/a>
Facebook<\/a>
Instagram<\/a><\/p>\n

Projektet i media
<\/strong>2025-01-10 Ystads Allehanda<\/a>
2025-02-13 \u00d6sterlenmagasinet<\/a>
2026-03-23 Landsbygdsn\u00e4tverket<\/a>
2026-03-27 Ystads Allehanda<\/a><\/p>\n

Har du l\u00e4st eller h\u00f6rt om projektet i media? Dela g\u00e4rna med dig av artikeln eller s\u00e4ndningen till oss via mejl<\/a>!
<\/strong><\/p>\n

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Finansiering<\/p>\n

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Styrelsens bed\u00f6mning<\/p>\n

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Beslutsdatum:<\/strong> 2023-12-18<\/span><\/p>\n

Summa urvalskriterier: <\/strong>425 po\u00e4ng<\/p>\n

Styrelsens motivering: <\/strong>Projektet syftar till en breddad kunskap om anv\u00e4ndandet av havsalger i mat. N\u00e5got som skulle kunna m\u00f6ta s\u00e5v\u00e4l innovation och milj\u00f6 som h\u00e5llbarhetsaspekterna i Leader \u00d6stra Sk\u00e5nes strategi. Kunskapen kommer att spridas brett och gynna hela leaderomr\u00e5det och \u00e4ven intresserade utanf\u00f6r omr\u00e5det. Ett projekt som ligger helt r\u00e4tt i tiden.<\/p>\n

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Swedish seaweeds \u2013 a sustainable blue food for environmentally conscious 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